Tag: italian

Tagliatelle with Artichokes and Honey Mushrooms – Italian Recipe

Ingredients (4 servings):

  • 1 pack of Italian tagliatelle pasta
  • 2 garlic cloves
  • 1 small red chilli pepper
  • 250 g marinated honey mushrooms
  • 250 g marinated artichokes
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons dried marjoram
  • a block of parmesan cheese to shave off flakes
  • salt and freshly ground black pepper to taste

 

Preparation method:

  1. Cook the tagliatelle according to the instructions in a pot of salty water, minus 1 minute that will cook with the other ingredients.
  2. Chop roughly the garlic and red chilli pepper.
  3. In a large pan heat the olive oil and gently fry the garlic and chilli pepper, until fragrant, about 1 minute.
  4. Add the marinated mushrooms and artichokes, cook for another 2 minutes.
  5. Add the cooked pasta, the dried marjoram and grind a lot of black pepper.
  6. Stir them gently together and cook for another 1-2 minutes. Add some pasta cooking water if you want more sauce.
  7. Serve while hot with some shaved parmesan on top. But you can leave the cheese out to have a vegan version, it’s very tasty even without.

Risotto with Duck Hearts and Radicchio

Ingredients (4 servings):

  • 400 g duck hearts
  • 1 head of small radicchio or half of a large one
  • 250 g (a cup) arborio rice
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 50 g Parmesan cheese
  • salt and freshly ground black pepper
  • 1 teaspoon of dry thyme leaves
  • 1 bay leaf
  • 100 ml sweet white wine
  • 1-1.5 l chicken stock
  • 1 medium onion, I use a red onion

Preparation method:

  1. Cut each duck heart in two lengthwise
  2. Wash them under running water to remove the remaining blood clots.
  3. Chop the onion.
  4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

  5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
    and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
  6. Meanwhile, chop the radicchio.
  7. Heat up the stock and keep it hot while cooking the rice.
  8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
  9. Add some more olive oil and the arborio rice and fry for another minute or so.
  10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
  11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
  12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
  13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

Ingredients (4 servings):

  • 1 kg beef/veal heart
  • salt and freshly ground black pepper
  • 1 bunch of asparagus
  • 1 lime

for the gremolata:

  • 5 garlic cloves
  • 1 bunch of parsley leafs
  • 3-4 tablespoons extra olive oil
  • 1 lime
  • salt to taste

Preparation method:

  1. Cut the beef heart into steak-like strips.
  2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
  3. Trim the lower third of the asparagus shoots.
  4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
  5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
    Prepare the gremolata:
  6. Chop the garlic.
  7. Chop the parsley leaves.
  8. Add together to a small bowl the chopped garlic and chopped parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
  9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.